Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of the pH value on extracts obtained with different extraction procedures

2024 · doi:10.21203/rs.3.rs-5388356/v1
preprint OA: closed CC-BY-4.0
📄 Open PDF View at publisher

My notes (saved in your browser only)

Citation neighborhood (no data yet)

We don't have any in-corpus citations linked to this paper yet. This is a recent paper (2024) — citers typically take a year or two to land, and the OpenAlex reference graph may still be filling in.

Source provenance

europepmc
last seen: 2026-05-20T01:45:00.602351+00:00
unpaywall
last seen: 2026-05-23T02:00:01.238055+00:00
License: CC-BY-4.0